Comestible products having high fiber and low sugar

Abstract

The present disclosure relates generally to ingestible compositions that contain a fibrous bulking agent, such as a fiber derived from the hull material of a grain or legume. Suitable examples include pea hull fiber and oat hull fiber. In some embodiments, the ingestible compositions include one or more oligosaccharides, such as a galacto-oligosaccharide, a fructo-oligosaccharide, an isomalto-oligosaccharide, a xylo-oligosaccharide, or any combination thereof. In some embodiments, the ingestible composition comprises a sweetener, such as a saccharide sweetener, a high-intensity sweetener, or any combination thereof. In some embodiments, the ingestible composition comprises one or more enzymes, such as xylanases. In certain aspects, the disclosure provides comestible products, such as a food product, that include or are made from such ingestible compositions. Examples include various baked goods, such as cookies, cakes, and snack bars.

Description

[0001] COMESTIBLE PRODUCTS HAVING HIGH FIBER AND LOW SUGAR

[0002] TECHNICAL FIELD

[0003] The present disclosure relates generally to ingestible compositions that contain a fibrous bulking agent, such as a fiber derived from the hull material of a grain or legume. Suitable examples include pea hull fiber and oat hull fiber. In some embodiments, the ingestible compositions include one or more oligosaccharides, such as a galacto-oligosaccharide, a fructo-oligosaccharide, an isomalto-oligosaccharide, a xylo-oligosaccharide, or any combination thereof. In some embodiments, the ingestible composition comprises a sweetener, such as a saccharide sweetener, a high-intensity sweetener, or any combination thereof. In some embodiments, the ingestible composition comprises one or more enzymes, such as xylanases. In certain aspects, the disclosure provides comestible products, such as a food product, that include or are made from such ingestible compositions. Examples include various baked goods, such as cookies, cakes, and snack bars.

[0004] DESCRIPTION OF RELATED ART

[0005] The taste system provides sensory information about the chemical composition of the external world. Taste transduction is one of the more sophisticated forms of chemically triggered sensation in animals. Signaling of taste is found throughout the animal kingdom, from simple metazoans to the most complex of vertebrates. Mammals are believed to have five basic taste modalities: sweet, bitter, sour, salty, and umami.

[0006] Sweetness is the taste commonly perceived when eating foods rich in sugars. Mammals generally perceive sweetness to be a pleasurable sensation, except in excess. Caloric sweeteners, such as sucrose and fructose, are the prototypical examples of sweet substances. Although a variety of no-calorie and low-calorie substitutes exist, these caloric sweeteners are still the predominant means by which comestible products induce the perception of sweetness upon consumption. These caloric sugars are often used in food items in combination with starch-containing carbohydrates, such as wheat flour.

[0007] Metabolic disorders and related conditions, such as obesity, diabetes, and cardiovascular disease, are major public health concerns throughout the world. And their prevalence is increasing at alarming rates in almost every developed country. Caloric sweeteners are a key contributor to this trend, especially when used in combination with calorically dense bulking agents, like wheat flour. In many cases, no-calorie or low-calorie substitutes can be used in food products in place of sucrose or fructose and wheat flours. Even so, these substitutes tend to impart sweetness differently from sucrose and fructose, and the no-calorie or low-calorie bulking agents are often perceived as chalky and dry. Therefore, many consumers fail to accept such substitutes as suitable alternatives. Thus, lower-calorie alternatives to caloric sweeteners and bulking agents continue to face certain challenges to their adoption.

[0008] Thus, there is a continuing need to discover compounds and combinations that come that are less calorically dense and simultaneously come closer to mimicking the sweetness and texture of traditional sweet goods.

[0009] SUMMARY

[0010] The present disclosure relates to the discovery that combinations of certain bulking fibers with oligosaccharides can permit the reduction or elimination of caloric flours and sugars from certain food products, such as baked goods. This can be useful in creating baked goods that closely mimic the desirable taste and texture properties of higher-calorie analogues.

[0011] In a first aspect, the disclosure provides an ingestible composition comprising: (a) a bulking agent, which is pea hull fiber, oat hull fiber, or any combination thereof; and (b) one or more oligosaccharides, wherein the one or more oligosaccharides have a number-average of saccharide units ranging from 10 to 60. In some embodiments, the one or more oligosaccharides are galacto-oligosaccharides, fructo-oligosaccharides, isomaltooligosaccharides, xylo-oligosaccharides, or any combination thereof. In some embodiments, the one or more oligosaccharides are fructo-oligosaccharides. In some embodiments, the ingestible composition comprises a caloric sweetener, such as sucrose, fructose, or any combination thereof. In some embodiments, the ingestible composition comprises a high- intensity sweetener, such as a steviol glycoside, a mogroside, or any combination thereof. In some embodiments, the ingestible composition comprises a sugar alcohol, such as erythritol. In some embodiments, the ingestible composition comprises a sweetness enhancer, such as a glucosylated steviol glycoside, a dihydrochalcone, a flavanone, and the like. In some embodiments, the ingestible composition comprises less sucrose or fructose than a comparable composition made from grain flour and comprising no pea or oat hull fiber or oligosaccharide. In some embodiments, the ingestible composition is in the form of a food or beverage product, such as a baked good product. In a second aspect, the disclosure provides a comestible product comprising the ingestible product of the first aspect. In some embodiments, the comestible product is a food or beverage product, such as a baked good product.

[0012] Further aspects, and embodiments thereof, are set forth below in the Drawings, Detailed Description, the Abstract, and the Claims.

[0013] DETAILED DESCRIPTION

[0014] The following Detailed Description sets forth various aspects and embodiments provided herein. The description is to be read from the perspective of the person of ordinary skill in the relevant art. Therefore, information that is well known to such ordinarily skilled artisans is not necessarily included.

[0015] Definitions

[0016] The following terms and phrases have the meanings indicated below, unless otherwise provided herein. This disclosure may employ other terms and phrases not expressly defined herein. Such other terms and phrases have the meanings that they would possess within the context of this disclosure to those of ordinary skill in the art. In some instances, a term or phrase may be defined in the singular or plural. In such instances, it is understood that any term in the singular may include its plural counterpart and vice versa, unless expressly indicated to the contrary

[0017] As used herein, the singular forms “a,” “an,” and “the” include plural referents unless the context clearly dictates otherwise. For example, reference to “a substituent” encompasses a single substituent as well as two or more substituents, and the like.

[0018] As used herein, “for example,” “for instance,” “such as,” or “including” are meant to introduce examples that further clarify more general subject matter. Unless otherwise expressly indicated, such examples are provided only as an aid for understanding embodiments illustrated in the present disclosure and are not meant to be limiting in any fashion. Nor do these phrases indicate any kind of preference for the disclosed embodiment.

[0019] As used herein, “comprise” or “comprises” or “comprising” or “comprised of’ refer to groups that are open, meaning that the group can include additional members in addition to those expressly recited. For example, the phrase, “comprises A” means that A must be present, but that other members can be present too. The terms “include,” “have,” and “composed of’ and their grammatical variants have the same meaning. In contrast, “consist of’ or “consists of’ or “consisting of’ refer to groups that are closed. For example, the phrase “consists of A” means that A and only A is present.

[0020] As used herein, “optionally” means that the subsequently described event(s) may or may not occur. In some embodiments, the optional event does not occur. In some other embodiments, the optional event does occur one or more times.

[0021] As used herein, “or” is to be given its broadest reasonable interpretation and is not to be limited to an either / or construction. Thus, the phrase “comprising A or B” means that A can be present and not B, or that B is present and not A, or that A and B are both present. Further, if A, for example, defines a class that can have multiple members, e.g., Ai and A2, then one or more members of the class can be present concurrently.

[0022] Other terms are defined in other portions of this description, even though not included in this subsection.

[0023] Comestible Compositions

[0024] In certain aspects, the disclosure provides an ingestible composition comprising: (a) a bulking agent, which is pea hull fiber, oat hull fiber, or any combination thereof; and (b) one or more oligosaccharides.

[0025] As noted above, the bulking agent can be pea hull fiber, oat hull fiber, or any combination thereof. In some embodiments, the bulking agent is pea hull fiber. In some embodiments, the bulking agent is oat hull fiber. This bulking agent can be present in the ingestible composition in any suitable quantity. In some embodiments, the bulking agent makes up from 1% by weight to 90% by weight, or from 5% by weight to 80% by weight, or from 10% by weight to 70% by weight, or from 20% by weight to 60% by weight, of the ingestible composition, based on the total dry weight of the ingestible composition.

[0026] As noted above, the ingestible composition also comprises one or more oligosaccharides. Any suitable oligosaccharide or combination of oligosaccharides can be used. In some embodiments, the one or more oligosaccharides have a number-average of saccharide units ranging from 5 to 70 saccharide units, or from 10 to 60 saccharide units. In some embodiments, the one or more oligosaccharides are galacto-oligosaccharides, fructooligosaccharides, isomalto-oligosaccharides, xylo-oligosaccharides, or any combination thereof. In some embodiments, the one or more oligosaccharides are fructo-oligosaccharides.

[0027] The oligosaccharides can be present in the ingestible composition in any suitable amount. In some embodiments, the oligosaccharides make up from 1% by weight to 90% by weight, or from 5% by weight to 80% by weight, or from 10% by weight to 70% by weight, or from 20% by weight to 60% by weight, of the ingestible composition, based on the total dry weight of the ingestible composition. The oligosaccharides can be present in any suitable ratio relative to the bulking agent. In some embodiments, the weight ratio of the bulking agent to the oligosaccharides present in the ingestible composition ranges from 1 : 10 to 10: 1, or from 1 :7 to 7: 1, or from 1 :5 to 5: 1, or from 1 :3 to 3: 1, or from 1 :2 to 2: 1. In some embodiments, their weight ratio is about 1 : 1.

[0028] In some embodiments, the ingestible composition comprises a caloric sweetener, such as sucrose, fructose, or any combination thereof. In some embodiments, the ingestible composition comprises a high-intensity sweetener, such as a steviol glycoside, a mogroside, or any combination thereof. In some embodiments, the ingestible composition comprises a sugar alcohol, such as erythritol. In some embodiments, the ingestible composition comprises a sweetness enhancer, such as a glucosylated steviol glycoside, a dihydrochalcone, a flavanone, and the like. In some embodiments, the ingestible composition comprises less sucrose or fructose than a comparable composition made from grain flour and comprising no pea or oat hull fiber or oligosaccharide. In some embodiments, the ingestible composition is in the form of a food or beverage product, such as a baked good product.

[0029] In some embodiments, the ingestible composition comprises one or more additional compounds, such as compounds commonly used in food and beverage products.

[0030] In some embodiments, the ingestible composition comprises a non-animal protein, such as an algal protein, a mycoprotein, a plant protein, or any combination thereof. In some other embodiments, the ingestible composition comprises an animal protein, such as collagen proteins, dairy proteins, and the like.

[0031] In some embodiments, the ingestible composition comprises an algal protein extract. In some embodiments, the algal protein extract is an extract of a microalgae. The term “microalgae” refers to unicellular phytoplankton that live in freshwater and marine systems. In addition to proteins, they contain carotenoids, antioxidants, fatty acids, and the like. Common examples include, but are not limited to, spirulina and chlorella. In some embodiments, the microalgae is chlorella. In some embodiments, the microalgae is spirulina. In some other embodiments, the algal protein extract is an extract of a macroalgae. The term “macroalgae” refers to the various species of seaweed. These macroalgae are macroscopic and multicellular. In some such embodiments, the algal protein extract if provided in the form of seaweed flour, such as SEAFLOUR (IntT Flavors & Fragrances, New York, New York, US) or WAVEPURE (Cargill, Wayzata, Minnesota, US). It should be noted that the “algal protein extract” may contain some components besides algal protein. For example, in some embodiments, the algal protein extract comprises from 30% by weight to 99% by weight, or from 40% by weight to 90% percent by weight, based on the total dry weight of the algal protein extract.

[0032] In some embodiments, the ingestible composition comprises a mycoprotein. Such mycoproteins can be derived from any suitable fungus. In some embodiments, the mycoprotein is derived from Fusarium venenatum. Suitable examples include mycoproteins marketed under the QUORN brand (Marlow Foods, Ltd., Stokesley, United Kingdom).

[0033] In some embodiments, the ingestible composition comprises a plant protein. Suitable plant proteins include, but are not limited to, soy protein, pea protein, wheat protein, rice protein, potato protein, quinoa protein, amaranth protein, lentil protein, oat protein, buckwheat protein, chickpea protein, lupin seed protein, moringa protein, hemp protein, almond protein, cashew protein, canola (rapeseed) protein, chickpea protein, fava bean protein, mung bean protein, sunflower protein, red lentil protein, or any combination thereof. In some embodiments, the plant protein is wheat protein. In some embodiments, the plant protein is lupin seed protein, chickpea protein, soy protein, fava protein, pea protein, or any combination thereof.

[0034] Such proteins can be in any suitable form. For example, in some embodiments, the proteins are comprised by microparticles, such as precipitates or coacervates (for example, core-shell microcapsules). In some embodiments, such microparticles comprises other polymers, such as polyallyl amine hydrochloride, polystyrene sulfonate, polyethylene imine, polylysine, polyvinyl pyrrolidone, polyvinyl alcohol, and the like. In some embodiments, the microparticles are free of gelatin. In some embodiments, the microparticles are free of animal proteins. In some embodiments, the microparticles encapsulate a hydrophobic material, such as a hydrophobic flavor compound, aroma compound, fragrance compound, or any combinations thereof. Thus, in some embodiments, the microparticles are core-shell microcapsules having a core comprising a hydrophobic material and a shell comprising the microparticle materials described above, namely, the protein, and, optionally, other materials. In some such embodiments, the microparticles are coacervates. In some embodiments, the microparticles have a median particle size ranging from 5 pm to 1000 pm, or from 5 pm to 500 pm, or from 5pm to 400 pm, or from 5 pm to 300 pm. The median microparticle size of the microparticles is determined by standard laser diffraction particle size analysis or by light microscopy combined with image analysis. In the present disclosure, the microparticle size refers to values based on number-based size distributions as measured by light microscopy, such as with a Nikon TE2000 microscope and image analysis performed with Nikon NIS Elements Software (Nikon Instruments, Tokyo, JP). Methods to obtain median and average size distributions are described in the scientific literature, such as in Hunter et al., INTRODUCTION TO MODERN COLLOID SCIENCE, Oxford University Press (1994).

[0035] The protein, according to any of the embodiments set forth above, can be present in any suitable amount in the ingestible composition. In some embodiments, the protein makes up from 1% by weight to 50% by weight, or from 3% by weight to 40% by weight, or from 5% by weight to 30% by weight, of the ingestible composition, based on the total dry weight of the ingestible composition.

[0036] In some embodiments, the ingestible composition comprises one or more additional fibers besides the bulking agents described above. Such fibers are generally plant-derived and include both soluble and insoluble fibers.

[0037] As used herein, the term “soluble fiber” refers to polysaccharides characterized as being soluble by using the method of the Association of Official Analytical Chemists (AOAC) and as set forth in Prosky et al., J. Assoc. OFF. ANAL. CHEM., vol. 70(5), pp. 1017- 1023 (1988). Any suitable soluble fibers can be used, including, but not limited to, fruit fiber (such as citrus fiber), grain fibers, psyllium husk fiber, natural soluble fibers and synthetic soluble fibers. Natural fibers include soluble corn fiber, maltodextrin, acacia, and hydrolyzed guar gum. Synthetic soluble fibers include polydextrose, modified food starch, and the like. Non-limiting examples of food-grade sources of soluble fiber include inulin, com fiber, barley fiber, corn germ, ground oat hulls, milled corn bran, derivatives of the aleurone layer of wheat bran, flax flour, whole flaxseed bran, winter barley flake, ground course kilned oat groats, maize, pea fiber (e.g. Canadian yellow pea), Danish potatoes, konjac vegetable fiber (glucomannan), psyllium fiber from seed husks of planago ovate, psyllium husk, liquid agave fiber, rice bran, oat sprout fibers, amaranth sprout, lentil flour, grape seed fiber, apple, blueberry, cranberry, fig fibers, ciranda power, carob powder, milled prune fiber, mango fiber, apple fiber, orange, orange pulp, strawberry, carrageenan hydrocolloid, derivatives of eucheuma cottonnil seaweed, cottonseed, soya, kiwi, acacia gum fiber, bamboo, chia, potato, potato starch, pectin (carbohydrate) fiber, hydrolyzed guar gum, carrot, soy, soybean, chicory root, oat, wheat, tomato, polydextrose fiber, refined com starch syrup, isomaltooligosaccharide mixtures, soluble dextrin, mixtures of citrus bioflavonoids, cell-wall broken nutritional yeast, lipophilic fibers, plum juice, derivatives from larch trees, olygose fibers, derivatives from cane sugar, short-chain fructooligosaccharides, synthetic polymers of glucose, polydextrose, pectin, polanion compounds, cellulose fibers, cellulose fibers derived from hard wood plants and carboxymethyl cellulose. In some embodiments, the ingestible composition can also include certain insoluble fibers, which can provide structure and texture to the ingestible composition. Any suitable insoluble fiber can be used. In some embodiments, the insoluble fiber is a plant-derived fiber. Non-limiting examples include nut fibers, grain fibers, rice fibers, seed fibers, oat fibers, pea fibers, potato fibers, berry fibers, soybean fibers, banana fibers, citrus fibers, apple fibers, and carrot fibers. In some embodiments, the insoluble fiber is pea fiber.

[0038] In some embodiments, the ingestible composition comprises pea fiber, citrus fiber, potato fiber, psyllium fiber, acacia fiber, inulin, konjac fiber, or any combination thereof.

[0039] The fiber can make up any suitable proportion of the ingestible composition. For example, in some embodiments, the fiber makes up from 1% by weight to 50% by weight, or from 1% by weight to 40% by weight, or from 1% by weight to 30% by weight, or from 1% by weight to 20% by weight, or from 3% by weight to 50% by weight, or from 3% by weight to 40% by weight, or from 3% by weight to 30% by weight, or from 3% by weight to 20% by weight, based on the total dry weight of the ingestible composition.

[0040] In some embodiments, the ingestible composition includes one or more flavorings, extracts, flavor modifiers, aroma modifiers, or any combination thereof. This is in addition to any flavorings or aroma compounds that may be encapsulated by the microparticles.

[0041] In some embodiments, the ingestible compositions disclosed herein comprise a flavoring. In general, the flavoring improves the taste and flavor of the ingestible composition or the resulting flavored product in which the ingestible composition is used. Such improvement includes reducing the bitterness of the ingestible composition or the resulting flavored product, reducing the perception of astringency of the ingestible composition or the resulting flavored product, reducing the perception of green taste notes (such as pea taste) of the ingestible composition or the resulting flavored product, reducing the perception of cereal notes of the ingestible composition or the resulting flavored product, improving the perception of creaminess of the ingestible composition or the resulting flavored product, improving the perception of fattiness of the ingestible composition or the resulting flavored product, improving the perception of sweetness of the ingestible composition or the resulting flavored product, improving the perception of savory taste (umami or kokumi) of the ingestible composition or the resulting flavored product, improving the mouthfeel or mouthcoating of the ingestible composition or the resulting flavored product, improving the perception of juiciness of the ingestible composition or the resulting flavored product, improving the perception of thickness of the ingestible composition or the resulting flavored product. Any suitable flavoring can be used. In some embodiments, the flavoring comprises synthetic flavor oils and flavoring aromatics or oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, and so forth, or combinations thereof. Non-limiting examples of flavor oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, and cassia oil. Nonlimiting examples of other flavors include natural and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya and so forth. Other potential flavors include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, and a yogurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, a oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor; spicy flavors, such as an asafetida flavor, an ajowan flavor, an anise flavor, an angelica flavor, a fennel flavor, an allspice flavor, a cinnamon flavor, a chamomile flavor, a mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a coriander flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a perilla flavor, a juniper berry flavor, a ginger flavor, a star anise flavor, a horseradish flavor, a thyme flavor, a tarragon flavor, a dill flavor, a capsicum flavor, a nutmeg flavor, a basil flavor, a maijoram flavor, a rosemary flavor, a bayleaf flavor, and a wasabi (Japanese horseradish) flavor; alcoholic flavors, such as a wine flavor, a whisky flavor, a brandy flavor, a rum flavor, a gin flavor, and a liqueur flavor; floral flavors; and vegetable flavors, such as an onion flavor, a garlic flavor, a cabbage flavor, a carrot flavor, a celery flavor, mushroom flavor, and a tomato flavor. These flavoring agents may be used in liquid or solid form and may be used individually or in admixture. In the context of dairy or dairy analog products, the most commonly used flavor agents are agents that impart flavors such as vanilla, French vanilla, chocolate, banana, lemon, hazelnut, coconut, almond, strawberry, mocha, coffee, tea, chai, cinnamon, caramel, cream, brown sugar, toffee, pecan, butter pecan, toffee, Irish creme, white chocolate, raspberry, pumpkin pie spice, peppermint, or any combination thereof.

[0042] The flavoring also includes, in certain embodiments, one or more additional flavormodifying compounds, such as compounds that enhance sweetness (e.g., phloretin, naringenin, hesperetin dihydrochalcone, glucosylated steviol glycosides, etc.), compounds that block bitterness, compounds that enhance umami, compounds that enhance kokumi, compounds that reduce sourness or licorice taste, compounds that enhance saltiness, compounds that enhance a cooling effect, compounds that enhance mouthfeel, or any combinations of the foregoing.

[0043] In some embodiments, the ingestible composition comprises a sweetener. The sweetener can be present in any suitable concentration, depending on factors such as the sweetener’s potency as a sweetener, its solubility, and the like.

[0044] In general, the ingestible compositions disclosed herein can include any suitable sweeteners or combination of sweeteners. In some embodiments, the sweetener is a common saccharide sweeteners, such as sucrose, fructose, glucose, or sweetener compositions comprising natural sugars, such as com syrup (including high fructose com syrup) or other syrups or sweetener concentrates derived from natural fruit and vegetable sources. In some embodiments, the sweetener is sucrose, fructose, or a combination thereof. In some embodiments, the sweetener is sucrose. In some other embodiments, the sweetener is selected from rare natural sugars including D-allose, D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arbinose, D-turanose, and D-leucrose. In some embodiments, the sweetener is selected from semi-synthetic “sugar alcohol” sweeteners such as erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, maltodextrin, and the like. In some embodiments, the sweetener is selected from artificial sweeteners such as aspartame, saccharin, acesulfame- K, cyclamate, sucralose, and alitame. In some embodiments, the sweetener is selected from the group consisting of cyclamic acid, mogroside, tagatose, maltose, galactose, mannose, sucrose, fructose, lactose, allulose, neotame and other aspartame derivatives, glucose, D- tryptophan, glycine, maltitol, lactitol, isomalt, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolyzate (HSH), stevioside, rebaudioside A, other sweet Stevia-based glycosides, chemically modified steviol glycosides (such as glucosylated steviol glycosides), mogrosides, chemically modified mogrosides (such as glucosylated mogrosides), carrelame and other guanidine-based sweeteners. In some embodiments, the additional sweetener is a combination of two or more of the sweeteners set forth in this paragraph. In some embodiments, the sweetener may combinations of two, three, four or five sweeteners as disclosed herein. In some embodiments, the sweetener is a sugar. In some embodiments, the sweetener is a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, the sweetener is a sugar. In some embodiments, the sugar is cane sugar. In some embodiments, the sugar is beet sugar. In some embodiments, the sugar is sucrose, fructose, glucose or combinations thereof. In some embodiments, the sugar is sucrose. In some embodiments, the sugar is a combination of fructose and glucose.

[0045] In some embodiments, the sweeteners can also include, for example, sweetener compositions comprising one or more natural or synthetic carbohydrate, such as com syrup, high fructose corn syrup, high maltose corn syrup, glucose syrup, sucralose syrup, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolyzate (HSH), or other syrups or sweetener concentrates derived from natural fruit and vegetable sources, or semi-synthetic “sugar alcohol” sweeteners such as polyols. Non-limiting examples of polyols in some embodiments include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, isomaltulose, maltodextrin, and the like, and sugar alcohols or any other carbohydrates or combinations thereof capable of being reduced which do not adversely affect taste.

[0046] The sweetener may be a natural or synthetic sweetener that includes, but is not limited to, agave inulin, agave nectar, agave syrup, amazake, brazzein, brown rice syrup, coconut crystals, coconut sugars, coconut syrup, date sugar, fructans (also referred to as inulin fiber, fructo-oligosaccharides, or oligo-fructose), green stevia powder, stevia rebaudiana, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M and other sweet stevia-based glycosides, stevioside, stevioside extracts, honey, Jerusalem artichoke syrup, licorice root, luo han guo (fruit, powder, or extracts), lucuma (fruit, powder, or extracts), maple sap (including, for example, sap extracted from Acer saccharum. Acer nigrum, Acer rubrum, Acer saccharinum, Acer platanoides, Acer negundo, Acer macrophyllum, Acer grandidentatum, Acer glabrum, Acer mono), maple syrup, maple sugar, walnut sap (including, for example, sap extracted from Juglans cinerea, Juglans nigra, Juglans ailatifolia, Juglans regia), birch sap (including, for example, sap extracted from Betula papyrifera, Betula alleghaniensis, Betula lenta, Betula nigra, Betula populifolia, Betula pendula), sycamore sap (such as, for example, sap extracted from Platanus occidental is), ironwood sap (such as, for example, sap extracted from Ostrya virginiana), mascobado, molasses (such as, for example, blackstrap molasses), molasses sugar, monatin, monellin, cane sugar (also referred to as natural sugar, unrefined cane sugar, or sucrose), palm sugar, panocha, piloncillo, rapadura, raw sugar, rice syrup, sorghum, sorghum syrup, cassava syrup (also referred to as tapioca syrup), thaumatin, yacon root, malt syrup, barley malt syrup, barley malt powder, beet sugar, cane sugar, crystalline juice crystals, caramel, carbitol, carob syrup, castor sugar, hydrogenated starch hydrolates, hydrolyzed can juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, arrope, syrup, P-4000, acesulfame potassium (also referred to as acesulfame K or ace-K), alitame (also referred to as aclame), advantame, aspartame, baiyunoside, neotame, benzamide derivatives, bemadame, canderel, carrelame and other guanidine-based sweeteners, vegetable fiber, com sugar, coupling sugars, curculin, cyclamates, cyclocarioside I, demerara, dextran, dextrin, diastatic malt, dulcin, sucrol, valzin, dulcoside A, dulcoside B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethyl maltol, glucin, gluconic acid, glucono-lactone, glucosamine, glucoronic acid, glycerol, glycine, glycyphillin, glycyrrhizin, glycyrrhetic acid monoglucuronide, golden sugar, yellow sugar, golden syrup, granulated sugar, gynostemma, hernandulcin, isomerized liquid sugars, jail ab, chicory root dietary fiber, kynurenine derivatives (including N'-formyl-kynurenine, N'-acetyl-kynurenine, 6-chloro-kynurenine), galactitol, litesse, ligicane, lycasin, lugduname, guanidine, falemum, mabinlin I, mabinlin II, maltol, maltisorb, maltodextrin, maltotriol, mannosamine, miraculin, mizuame, mogrosides (including, for example, mogroside IV, mogroside V, and neomogroside), mukurozioside, nano sugar, naringin dihydrochalcone, neohesperidine dihydrochalcone, nib sugar, nigero- oligosaccharide, norbu, orgeat syrup, osladin, pekmez, pentadin, periandrin I, perillaldehyde, perillartine, petphyllum, phenylalanine, phlomisoside I, phlorodizin, phyllodulcin, polyglycitol syrups, polypodoside A, pterocaryoside A, pterocaryoside B, rebiana, refiners syrup, rub syrup, rubusoside, selligueain A, shugr, siamenoside I, siraitia grosvenorii, soybean oligosaccharide, Splenda, SRI oxime V, steviol glycoside, steviolbioside, stevioside, strogins 1, 2, and 4, sucronic acid, sucrononate, sugar, suosan, phloridzin, superaspartame, tetrasaccharide, threitol, treacle, trilobtain, tryptophan and derivatives (6-trifluoromethyl- tryptophan, 6-chloro-D-tryptophan), vanilla sugar, volemitol, birch syrup, aspartameacesulfame, assugrin, and combinations or blends of any two or more thereof.

[0047] In still other embodiments, the sweetener can be a chemically or enzymatically modified natural high potency sweetener. Modified natural high potency sweeteners include glycosylated natural high potency sweetener such as glucosyl-, galactosyl-, or fructosyl- derivatives containing 1-50 glycosidic residues. Glycosylated natural high potency sweeteners may be prepared by enzymatic transglycosylation reaction catalyzed by various enzymes possessing transglycosylating activity. In some embodiments, the modified sweetener can be substituted or unsubstituted. In some embodiments, the flavoring comprises one or more sweetness enhancing compounds. Such sweetness enhancing compounds include, but are not limited to, naturally derived compounds, such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4’- O’glucoside, neohesperitin dihydrochalcone, brazzein, hesperidin, phyllodulcin, naringenin, naringin, phloretin, glucosylated steviol glycosides, (2R,3R)-3-acetoxy- 5,7,4’ -trihydroxyflavanone, (2R, 3R)-3 -acetoxy-5 , 7, 3 ’ -trihydroxy-4 ’ -methoxyflavanone, rubusosides, eriodictyol, homoeriodictyol, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,541,421; 8,815,956; 9,834,544; 8,592,592; 8,877,922; 9,000,054; and 9,000,051, as well as U.S. Patent Application Publication No. 2017 / 0119032. As used herein, the term “glucosylated steviol glycoside” refers to the product of enzymatically glucosylating natural steviol glycoside compounds. The glucosylation generally occurs through a glycosidic bond, such as an a- 1,2 bond, an a- 1,4 bond, an a- 1,6 bond, a P-1,2 bond, a P-1,4 bond, a P-1,6 bond, and so forth. In some embodiments of any of the preceding embodiments, the comestible composition comprises 3-((4-amino-2,2-dioxo- U / -benzo[c][l,2,6]thiadiazin-5-yl)oxy)-2,2-dimethyl-A-propyl-propanamide or A-(l-((4-amino-2,2-dioxo-U / -benzo[c][l,2,6]thiadiazin-5-yl)oxy)-2-methyl-propan- 2-yl)isonicotinamide.

[0048] In some further embodiments, the flavoring comprises one or more umami enhancing compounds. Such umami enhancing compounds include, but are not limited to, naturally derived compounds, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,735,081; 8,124,121; and 8,968,708, or in PCT Publication Nos. WO 2021 / 063942, WO 2022 / 231918, and WO 2022 / 231908. In some embodiments, the umami-enhancing compound is (2R,4R)-1, 2, 4-trihydroxy-heptadec- 16-ene, (2R,4R)-l,2,4-trihydroxyheptadec- 16-yne, or a mixture thereof. In some embodiments, the umami-enhancing compound is (3R,5S)-l-(4-hydroxy-3-methoxyphenyl)decane-3,5-diol diacetate. In some embodiments, the umami-enhancing compound is A-(heptan-4-yl)benzo[ ][l,3]dioxole-5-carboxamide. In some embodiments, the umami enhancing compound is fE)-N-(4-cinnamamidobutyl)- 4-hydroxy-2-methylbut-2-enamide, A-(heptan-4-yl)benzo[ ][l,3]dioxole-5-carboxamide, N1-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxalamide, N-3,7-dimethyl- 2,6-octaduenylcyclopropylcarboxmide, (E)-3-(3,4-dimethoxyphenyl)- N-(4-methoxyphenethyl)acrylamide, N1-(2-methoxy-4-methylbenzyl)- N2-(2-(4-methylpyridin-2-yl)ethyl)oxalamide, N1-(2-methoxy-4-methylbenzyl)- N2-(2-(pyridin-2-yl)ethyl)oxalamide, N1-(2,3-dimethoxybenzyl)- N2-(2-(pyridin-2-yl)ethyl)oxalamide, (R)-N-(l-methoxy-4-methylpentan-2-yl)- 3,4-dimethylbenzamide, 2-(((3-(2,3-dimethoxyphenyl)-lH-l,2,4-triazol-5-yl)thio)methyl)- pyridine, 2-(((5-(2,4-dimethylphenyl)-lH-l,2,4-triazol-3-yl)thio)methyl)pyridine, N-((3S,3aR,6S,6aR)-6-(4-cyclohexylbutanamido)hexahydrofuro[3,2-b]furan-3-yl)- cyclopropanecarboxamide, alkyl amides, glutamates (such as monosodium glutamate (MSG)), arginates, purinic ribotides (such as inosine monophosphate (IMP), adenosine monophosphate (AMP), guanosine monophosphate (GMP), and sodium salts thereof), amino acids (such as L-threanine, L-methionine, L-cysteine, and L-tauring), yeast extracts, diketopiperazines and other Maillard reaction products, alcohol (ethanol), or any combinations thereof. In some embodiments, the ingestible composition is free of monosodium glutamate.

[0049] In some embodiments, the ingestible composition comprises one or more compounds commonly used in savory products. Such flavorings include glutamates (such as MSG), arginates, avocadene, avocadyne, a purine ribonuclei tide (such as inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine), a yeast extract (as noted above), a fermented food product, cheese, garlic or extracts thereof, a gamma-glutamyl- containing polypeptide, a gamma-glutamyl -containing oligopeptide (such as gammaglutamyl -containing tripeptides); an flavor-modifying composition (such as a cinnamic acid amide or a derivative thereof), a nucleotide, an oligonucleotide, a plant extract, a food extract, or any combinations thereof.

[0050] In some further embodiments, the flavoring comprises one or more cooling enhancing compounds. Such cooling enhancing compounds include, but are not limited to, naturally derived compounds, such as menthol or analogs thereof, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 9,394,287 and 10,421,727.

[0051] In some further embodiments, the flavoring comprises one or more bitterness blocking compounds. Such bitterness blocking compounds include, but are not limited to, naturally derived compounds, such as menthol or analogs thereof, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,076,491; 8,445,692; and 9,247,759, or in PCT Publication No. WO 2020 / 033669. In some embodiments, the bitterness blocking compound is 3-(l-((3,5-dimethylisoxazol-4-yl)-methyl)-U / -pyrazol-4-yl)- l-(3-hydroxybenzyl)-imidazolidine-2, 4-dione.

[0052] In some further embodiments, the flavoring comprises one or more sour taste modulating compounds.

[0053] In some further embodiments, the flavoring comprises one or more mouthfeel modifying or mouthfeel enhancing compounds. Such mouthfeel modifying compounds include, but are not limited to, polymethoxylated flavones, tannins, cellulosic materials, bamboo powder, and the like.

[0054] In some further embodiments, the flavoring comprises one or more flavor masking compounds. Such flavor masking compounds include, but are not limited to, cellulosic materials, materials extracted from fungus, materials extracted from plants, citric acid, carbonic acid (or carbonates), and the like.

[0055] In some embodiments, the flavor-modifying compounds described above are included to improve other tastants that may be present in the comestible composition itself, or that may be included within the flavored products that employ such compositions. Such tastants include sweeteners, umami tastants, kokumi tastants, bitter tastants, sour tastants, and the like.

[0056] In some embodiments, the ingestible composition comprises various other additives, such as emulsifiers, other bulking agents, thickeners, and the like.

[0057] For example, in some embodiments, the ingestible composition comprises an emulsifier. Any suitable emulsifier can be used. For example, in some non-limiting embodiments, the emulsifier comprises lecithin, monoglycerides, diglycerides, polysorbates, vegetable oils, and the like. In some embodiments, the emulsifier comprises lecithin. Other examples of emulsifiers can be found in MCCUTCHEON'S EMULSIFIERS & DETERGENTS OR THE INDUSTRIAL SURFACTANTS HANDBOOK. The emulsifier can be present in any suitable concentration, which can be adjusted so as to form a stable emulsion of the other components in the comestible composition, for example, when incorporated into a flavored product.

[0058] In some instances, it may be desirable to include additives that assist in adjusting the viscosity of the ingestible composition (for example, when the ingestible composition is introduced into water or includes water). Various salts and acids can be used to carry out such adjustments. In some embodiments, the comestible composition or the resulting flavored product comprises one or more salts. Non-limiting examples of suitable salts include magnesium sulfate, sodium chloride, sodium sulfate, calcium chloride, calcium sulfate, potassium sulfate, potassium chloride, potassium sorbate, potassium phosphate, potassium monophosphate, zinc chloride, zinc sulfate, or any mixtures thereof. In some embodiments, the comestible composition or the resulting flavored product also comprises one or more acids, which may be used alone or in combination with the aforementioned salts. Non-limiting examples of suitable acids include citric acid, lactic acid, acetic acid, tartaric acid, succinic acid, ascorbic acid, maleic acid, phosphoric acid, monopotassium phosphate, gluconic acid, glucono-lactone, glucoronic acid, glycyrrhetic acid, folic acid, pantothenic acid or mixtures thereof.

[0059] The ingestible compositions can, in certain embodiments, comprise any additional ingredients or combination of ingredients as are commonly used in food and beverage products, including, but not limited to: acids, including, for example citric acid, phosphoric acid, ascorbic acid, sodium acid sulfate, lactic acid, or tartaric acid; bitter ingredients, including, for example caffeine, quinine, green tea, catechins, polyphenols, green robusta coffee extract, green coffee extract, potassium chloride, menthol, or proteins (such as proteins and protein isolates derived from plants, algae, or fungi); coloring agents, including, for example caramel color, Red #40, Yellow #5, Yellow #6, Blue #1, Red #3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta carotene, turmeric curcumin, or titanium dioxide; preservatives, including, for example sodium benzoate, potassium benzoate, potassium sorbate, sodium metabi sulfate, sorbic acid, or benzoic acid; antioxidants including, for example ascorbic acid, calcium disodium EDTA, alpha tocopherols, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate; vitamins or functional ingredients including, for example resveratrol, Co-QlO, omega 3 fatty acids, theanine, choline chloride (citocoline), fibersol, inulin (chicory root), taurine, panax ginseng extract, guanana extract, ginger extract, L-phenylalanine, L-camitine, L- tartrate, D-glucoronolactone, inositol, bioflavonoids, Echinacea, ginko biloba, yerba mate, flax seed oil, garcinia cambogia rind extract, white tea extract, ribose, milk thistle extract, grape seed extract, pyrodixine HC1 (vitamin B6), cyanoobalamin (vitamin B12), niacinamide (vitamin B3), biotin, calcium lactate, calcium pantothenate (pantothenic acid), calcium phosphate, calcium carbonate, chromium chloride, chromium polynicotinate, cupric sulfate, folic acid, ferric pyrophosphate, iron, magnesium lactate, magnesium carbonate, magnesium sulfate, monopotassium phosphate, monosodium phosphate, phosphorus, potassium iodide, potassium phosphate, riboflavin, sodium sulfate, sodium gluconate, sodium polyphosphate, sodium bicarbonate, thiamine mononitrate, vitamin D3, vitamin A palmitate, zinc gluconate, zinc lactate, or zinc sulphate; clouding agents, including, for example ester gun, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB); buffers, including, for example sodium citrate, potassium citrate, or salt; propylene glycol, ethyl alcohol, glycerine, gum Arabic (gum acacia), modified corn starch, silicon dioxide, magnesium carbonate, or tricalcium phosphate; or starches and stabilizers, including, for example, polysorbate 60, polysorbate 80, medium chain triglycerides; and enzymes including, for example a phospholipase, an amylase such as an alphaamylase, for example a fungal alpha-amylase (which may be useful for providing sugars fermentable by yeast), a beta-amylase; a maltogenic amylase, a glucanotransferase; a peptidase in particular, an exopeptidase (which may be useful in flavour enhancement); a transglutaminase; a cellulase; a hemicellulase, in particular a pentosanase such as xylanase (which may be useful for the partial hydrolysis of pentosans, more specifically arabinoxylan, which increases the extensibility of the dough); protease (which may be useful for gluten weakening in particular when using hard wheat flour); a protein disulfide isomerase, e.g., a protein disulfide isomerase as disclosed in WO 95 / 00636; a glycosyltransferase; a peroxidase (which may be useful for improving the dough consistency); a laccase; an oxidase, such as an hexose oxidase, a glucose oxidase, aldose oxidase, pyranose oxidase; a lipoxygenase; L- amino acid oxidase (which may be useful in improving dough consistency), a protein arginine deiminase or an asparaginase.

[0060] In some embodiments, component (a) can further comprise galact-oligosaccharides, fructo-oligosaccharides, acacia fiber, soluble pea fiber, soluble wheat fiber, arabinoxylan, isomalto-oligosaccharides, xylo-oligosaccharides, and the like.

[0061] In some embodiments, the ingestible composition further comprises a carrier and, optionally, at least one adjuvant. The term “carrier” denotes a usually inactive accessory substance, such as solvents, binders, bulking agents, or other inert medium, which is used in combination with the present compound and one or more optional adjuvants to form the formulation. For example, water or starch can be a carrier for a flavored product. In some embodiments, the carrier is the same as the diluting medium for reconstituting the flavored product; and in other embodiments, the carrier is different from the diluting medium. The term “carrier” as used herein includes, but is not limited to, comestibly acceptable carrier.

[0062] The term “adjuvant” denotes an additive which supplements, stabilizes, maintains, or enhances the intended function or effectiveness of the active ingredient, such as the compound of the present disclosure. In one embodiment, the at least one adjuvant comprises one or more flavoring agents. The flavoring agent may be of any flavor known to one skilled in the art or consumers, such as the flavor of chocolate, coffee, tea, mocha, French vanilla, peanut butter, chai, or combinations thereof. In another embodiment, the at least one adjuvant comprises one or more ingredients selected from the group consisting of a emulsifier, a stabilizer, an antimicrobial preservative, an antioxidant, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof. Examples of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, and salts are described in U.S. Pat. No. 6,468,576, the content of which is hereby incorporated by reference in its entirety for all purposes.

[0063] The ingestible composition may further comprise a freezing point depressant, nucleating agent, or both as the at least one adjuvant. The freezing point depressant is an ingestibly acceptable compound or agent which can depress the freezing point of a liquid or solvent to which the compound or agent is added. That is, a liquid or solution containing the freezing point depressant has a lower freezing point than the liquid or solvent without the freezing point depressant. In addition to depress the onset freezing point, the freezing point depressant may also lower the water activity of the flavored product. The examples of the freezing point depressant include, but are not limited to, carbohydrates, oils, ethyl alcohol, polyol, e.g., glycerol, and combinations thereof. The nucleating agent denotes an ingestibly acceptable compound or agent which is able to facilitate nucleation. The presence of nucleating agent in the flavored product can improve the mouthfeel of the frozen Blushes of a frozen slush and to help maintain the physical properties and performance of the slush at freezing temperatures by increasing the number of desirable ice crystallization centers. Examples of nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.

[0064] In some embodiments, the ingestible composition is formulated to have a low water activity for extended shelf life. Water activity is the ratio of the vapor pressure of water in a formulation to the vapor pressure of pure water at the same temperature. In one embodiment, the ingestible composition has a water activity of less than about 0.85. In another embodiment, the ingestible composition has a water activity of less than about 0.80. In another embodiment, the ingestible composition has a water activity of less than about 0.75.

[0065] Flavored Products

[0066] In certain aspects, the disclosure provides a flavored product, which comprises the ingestible composition according to any of the embodiments set forth above. In some embodiments, the ingestible composition makes up at least 50% by weight, or at least 60% by weight, or at least 70% by weight, or at least 80% by weight, or at least 90% by weight, or at least 95% by weight, of the flavored product, based on the total dry weight of the flavored product. In some other embodiments, the ingestible composition makes up from 1% by weight to 30% by weight, or from 1% by weight to 25% by weight, or from 1% by weight to 20% by weight, or from 5% by weight to 30% by weight, or from 5% by weight to 25% by weight, or from 5% by weight to 20% by weight, of the flavored product, based on the total dry weight of the flavored product.

[0067] In embodiments where the flavored product is a beverage, the beverage may be selected from the group consisting of enhanced sparkling beverages, colas, lemon-lime flavored sparkling beverages, orange flavored sparkling beverages, grape flavored sparkling beverages, strawberry flavored sparkling beverages, pineapple flavored sparkling beverages, ginger-ales, root beers, fruit juices, fruit-flavored juices, juice drinks, nectars, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks, coconut waters, tea type drinks, coffees, cocoa drinks, beverages containing milk components, beverages containing cereal extracts and smoothies. In some embodiments, the beverage may be a soft drink.

[0068] In certain embodiments the flavored product is a food product, such as a baked good. Examples include cookies, cakes, snack bars, and the like.

[0069] Further non-limiting examples of food and beverage products or formulations include sweet coatings, frostings, or glazes for such products or any entity included in the Soup category, the Dried Processed Food category, the Beverage category, the Ready Meal category, the Canned or Preserved Food category, the Frozen Processed Food category, the Chilled Processed Food category, the Snack Food category, the Baked Goods category, the Confectionery category, the Dairy Product category, the Ice Cream category, the Meal Replacement category, the Pasta and Noodle category, and the Sauces, Dressings, Condiments category, the Baby Food category, and / or the Spreads category.

[0070] In general, the Soup category refers to canned / preserved, dehydrated, instant, chilled, UHT and frozen soup. For the purpose of this definition soup(s) means a food prepared from meat, poultry, fish, vegetables, grains, fruit and other ingredients, cooked in a liquid which may include visible pieces of some or all of these ingredients. It may be clear (as a broth) or thick (as a chowder), smooth, pureed or chunky, ready-to-serve, semi-condensed or condensed and may be served hot or cold, as a first course or as the main course of a meal or as a between meal snack (sipped like a beverage). Soup may be used as an ingredient for preparing other meal components and may range from broths (consomme) to sauces (cream or cheese-based soups). The Dehydrated and Culinary Food Category usually means: (i) Cooking aid products such as: powders, granules, pastes, concentrated liquid products, including concentrated bouillon, bouillon and bouillon like products in pressed cubes, tablets or powder or granulated form, which are sold separately as a finished product or as an ingredient within a product, sauces and recipe mixes (regardless of technology); (ii) Meal solutions products such as: dehydrated and freeze dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated or ambient preparations of readymade dishes, meals and single serve entrees including pasta, potato and rice dishes; and (iii) Meal embellishment products such as: condiments, marinades, salad dressings, salad toppings, dips, breading, batter mixes, shelf stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, including recipe mixes for salad, sold as a finished product or as an ingredient within a product, whether dehydrated, liquid or frozen.

[0071] The Beverage category usually means beverages, beverage mixes and concentrates, including but not limited to, carbonated and non-carbonated beverages, alcoholic and nonalcoholic beverages, ready to drink beverages, liquid concentrate formulations for preparing beverages such as sodas, and dry powdered beverage precursor mixes. The Beverage category also includes the alcoholic drinks, the soft drinks, sports drinks, isotonic beverages, and hot drinks. The alcoholic drinks include, but are not limited to beer, cider / perry, FABs, wine, and spirits. The soft drinks include, but are not limited to carbonates, such as colas and non-cola carbonates; fruit juice, such as juice, nectars, juice drinks and fruit flavored drinks; bottled water, which includes sparkling water, spring water and purified / table water; functional drinks, which can be carbonated or still and include sport, energy or elixir drinks; concentrates, such as liquid and powder concentrates in ready to drink measure. The drinks, either hot or cold, include, but are not limited to coffee or ice coffee, such as fresh, instant, and combined coffee; tea or ice tea, such as black, green, white, oolong, and flavored tea; and other drinks including flavor-, malt- or plant-based powders, granules, blocks or tablets mixed with milk or water.

[0072] The Snack Food category generally refers to any food that can be a light informal meal including, but not limited to Sweet and savory snacks and snack bars. Examples of snack food include, but are not limited to fruit snacks, chips / crisps, extruded snacks, tortilla / com chips, popcorn, pretzels, nuts and other sweet and savory snacks. Examples of snack bars include, but are not limited to granola / muesli bars, breakfast bars, energy bars, fruit bars and other snack bars. The Baked Goods category generally refers to any edible product the process of preparing which involves exposure to heat or excessive sunlight. Examples of baked goods include, but are not limited to bread, buns, cookies, muffins, cereal, toaster pastries, pastries, waffles, tortillas, biscuits, pies, bagels, tarts, quiches, cake, any baked foods, and any combination thereof.

[0073] The Ice Cream category generally refers to frozen dessert containing cream and sugar and flavoring. Examples of ice cream include, but are not limited to: impulse ice cream; take- home ice cream; frozen yoghurt and artisanal ice cream; soy, oat, bean (e.g., red bean and mung bean), and rice-based ice creams.

[0074] The Confectionery category generally refers to edible product that is sweet to the taste. Examples of confectionery include, but are not limited to jellies, gummies, candies, gelatins, chocolate confectionery, sugar confectionery, gum, and the likes and any combination products.

[0075] The Meal Replacement category generally refers to any food intended to replace the normal meals, particularly for people having health or fitness concerns. Examples of meal replacement include, but are not limited to slimming products and convalescence products.

[0076] The Ready Meal category generally refers to any food that can be served as meal without extensive preparation or processing. The ready meal includes products that have had recipe “skills” added to them by the manufacturer, resulting in a high degree of readiness, completion and convenience. Examples of ready meal include, but are not limited to canned / preserved, frozen, dried, chilled ready meals; dinner mixes; frozen pizza; chilled pizza; and prepared salads.

[0077] The Pasta and Noodle category includes any pastas and / or noodles including, but not limited to canned, dried and chilled / fresh pasta; and plain, instant, chilled, frozen and snack noodles.

[0078] The Canned / Preserved Food category includes, but is not limited to canned / preserved meat and meat products, fish / seafood, vegetables, tomatoes, beans, fruit, ready meals, soup, pasta, and other canned / preserved foods.

[0079] The Frozen Processed Food category includes, but is not limited to frozen processed red meat, processed poultry, processed fish / seafood, processed vegetables, meat substitutes, processed potatoes, bakery products, desserts, ready meals, pizza, soup, noodles, and other frozen food.

[0080] The Dried Processed Food category includes, but is not limited to rice, dessert mixes, dried ready meals, dehydrated soup, instant soup, dried pasta, plain noodles, and instant noodles. The Chill Processed Food category includes, but is not limited to chilled processed meats, processed fish / seafood products, lunch kits, fresh cut fruits, ready meals, pizza, prepared salads, soup, fresh pasta and noodles.

[0081] The Sauces, Dressings and Condiments category includes, but is not limited to tomato pastes and purees, bouillon / stock cubes, herbs and spices, monosodium glutamate (MSG), table sauces, soy based sauces, pasta sauces, wet / cooking sauces, dry sauces / powder mixes, ketchup, mayonnaise, mustard, salad dressings, vinaigrettes, dips, pickled products, and other sauces, dressings and condiments.

[0082] The Baby Food category includes, but is not limited to milk- or soybean-based formula; and prepared, dried and other baby food.

[0083] The Spreads category includes, but is not limited to jams and preserves, honey, chocolate spreads, nut based spreads, and yeast based spreads.

[0084] The Dairy Product category generally refers to edible product produced from mammal's milk. Examples of dairy product include, but are not limited to drinking milk products, cheese, yoghurt and sour milk drinks, and other dairy products.

[0085] Additional examples for flavored products, particularly food and beverage products or formulations, are provided as follows. Exemplary ingestible compositions include one or more confectioneries, chocolate confectionery, tablets, countlines, bagged selflines / softlines, boxed assortments, standard boxed assortments, twist wrapped miniatures, seasonal chocolate, chocolate with toys, alfajores, other chocolate confectionery, mints, standard mints, power mints, boiled sweets, pastilles, gums, jellies and chews, toffees, caramels and nougat, medicated confectionery, lollipops, liquorice, other sugar confectionery, bread, packaged / industrial bread, unpackaged / artisanal bread, pastries, cakes, packaged / industrial cakes, unpackaged / artisanal cakes, cookies, chocolate coated biscuits, sandwich biscuits, filled biscuits, savory biscuits and crackers, bread substitutes, breakfast cereals, rte cereals, family breakfast cereals, flakes, muesli, other cereals, children's breakfast cereals, hot cereals, ice cream, impulse ice cream, single portion dairy ice cream, single portion water ice cream, multi-pack dairy ice cream, multi-pack water ice cream, take-home ice cream, take-home dairy ice cream, ice cream desserts, bulk ice cream, take-home water ice cream, frozen yoghurt, artisanal ice cream, dairy products, milk, fresh / pasteurized milk, full fat fresh / pasteurized milk, semi skimmed fresh / pasteurized milk, long-life / uht milk, full fat long life / uht milk, semi skimmed long life / uht milk, fat-free long life / uht milk, goat milk, condensed / evaporated milk, plain condensed / evaporated milk, flavored, functional and other condensed milk, flavored milk drinks, dairy only flavored milk drinks, flavored milk drinks with fruit juice, soy milk, sour milk drinks, fermented dairy drinks, coffee whiteners, powder milk, flavored powder milk drinks, cream, cheese, processed cheese, spreadable processed cheese, unspreadable processed cheese, unprocessed cheese, spreadable unprocessed cheese, hard cheese, packaged hard cheese, unpackaged hard cheese, yoghurt, plain / natural yoghurt, flavored yoghurt, fruited yoghurt, probiotic yoghurt, drinking yoghurt, regular drinking yoghurt, probiotic drinking yoghurt, chilled and shelf-stable desserts, dairy-based desserts, soy-based desserts, chilled snacks, fromage firais and quark, plain fromage frais and quark, flavored fromage frais and quark, savory fromage frais and quark, sweet and savory snacks, fruit snacks, chips / crisps, extruded snacks, tortilla / corn chips, popcorn, pretzels, nuts, other sweet and savory snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacement products, slimming products, convalescence drinks, ready meals, canned ready meals, frozen ready meals, dried ready meals, chilled ready meals, dinner mixes, frozen pizza, chilled pizza, soup, canned soup, dehydrated soup, instant soup, chilled soup, hot soup, frozen soup, pasta, canned pasta, dried pasta, chilled / fresh pasta, noodles, plain noodles, instant noodles, cups / bowl instant noodles, pouch instant noodles, chilled noodles, snack noodles, canned food, canned meat and meat products, canned fish / seafood, canned vegetables, canned tomatoes, canned beans, canned fruit, canned ready meals, canned soup, canned pasta, other canned foods, frozen food, frozen processed red meat, frozen processed poultry, frozen processed fish / seafood, frozen processed vegetables, frozen meat substitutes, frozen potatoes, oven baked potato chips, other oven baked potato products, non-oven frozen potatoes, frozen bakery products, frozen desserts, frozen ready meals, frozen pizza, frozen soup, frozen noodles, other frozen food, dried food, dessert mixes, dried ready meals, dehydrated soup, instant soup, dried pasta, plain noodles, instant noodles, cups / bowl instant noodles, pouch instant noodles, chilled food, chilled processed meats, chilled fish / seafood products, chilled processed fish, chilled coated fish, chilled smoked fish, chilled lunch kit, chilled ready meals, chilled pizza, chilled soup, chilled / fresh pasta, chilled noodles, oils and fats, olive oil, vegetable and seed oil, cooking fats, butter, margarine, spreadable oils and fats, functional spreadable oils and fats, sauces, dressings and condiments, tomato pastes and purees, bouillon / stock cubes, stock cubes, gravy granules, liquid stocks and fonds, herbs and spices, fermented sauces, soy based sauces, pasta sauces, wet sauces, dry sauces / powder mixes, ketchup, mayonnaise, regular mayonnaise, mustard, salad dressings, regular salad dressings, low fat salad dressings, vinaigrettes, dips, pickled products, other sauces, dressings and condiments, baby food, milk formula, standard milk formula, follow-on milk formula, toddler milk formula, hypoallergenic milk formula, prepared baby food, dried baby food, other baby food, spreads, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads. Exemplary ingestible compositions also include confectioneries, bakery products, ice creams, dairy products, sweet and savory snacks, snack bars, meal replacement products, ready meals, soups, pastas, noodles, canned foods, frozen foods, dried foods, chilled foods, oils and fats, baby foods, or spreads or a mixture thereof. Exemplary ingestible compositions also include breakfast cereals, sweet beverages or solid or liquid concentrate compositions for preparing beverages, ideally so as to enable the reduction in concentration of previously known saccharide sweeteners, or artificial sweeteners.

[0086] Some embodiments provide a chewable composition that may or may not be intended to be swallowed. In some embodiments, the chewable composition may be gum, chewing gum, sugarized gum, sugar-free gum, functional gum, bubble gum including compounds as disclosed and described herein, individually or in combination.

[0087] EXAMPLES

[0088] To further illustrate this invention, the following examples are included. The examples should not, of course, be construed as specifically limiting the invention. Variations of these examples within the scope of the claims are within the purview of one skilled in the art and are considered to fall within the scope of the invention as described and claimed herein. The reader will recognize that the skilled artisan, armed with the present disclosure, and skill in the art is able to prepare and use the invention without exhaustive examples.

[0089] Example 1 - Sensory Testing

[0090] Three sample cookies were prepared. Sample 1 used a standard cookie base with full sucrose. Sample 2 reduced the sucrose by 50% (relative to Sample 1) and introduced, in its place, pea hull fiber plus steviol glycoside sweetener. Sample 3 reduced the sucrose by 50% (relative to Sample 1) and introduced, in its place, a 1 : 1 weight ratio of pea hull fiber and fructo-oligosaccharides plus steviol glycoside sweetener. The three samples were evaluated on certain taste and texture characteristics by 12 sensory panelists, who scored the samples from 0 to 10 on each of the characteristics, with a higher number indicating greater intensity of the characteristic in question. Table 1 sets forth the results. Table 1

[0091] The sensory testing indicates that one can reduce the sucrose by half and, by introducing a combination of a bulking agent (pea hull fiber) and an oligosaccharide (fructooligosaccharide) achieve a sensory experience similar to that of eating a full-sugar cookie.

[0092] Example 2 - Reduced-Sugar Digestives

[0093] Three sample digestives were prepared. Sample 1 used a standard digestive base with full sucrose. Sample 2 reduced the sucrose by 30% (relative to Sample 1) and introduced, in its place, a 2:1 weight ratio on dry matter of fructo-oligosaccharides and pea hull fiber plus a flavor. Sample 3 reduced the sucrose by 30% (relative to Sample 1) and introduced, in its place, a 2:1 weight ratio on dry matter of fructo-oligosaccharides and pea hull fiber plus a flavor and plus an enzyme. The three samples were evaluated on certain taste and texture characteristics by 9 sensory panelists, who scored the samples from 0 to 10 on each of the characteristics, with a higher number indicating greater intensity of the characteristic in question. Table 2 sets forth the results. Table 2

[0094] The sensory testing indicates that one can reduce the sucrose by 30% and, by introducing a combination of a bulking agent (pea hull fiber), an oligosaccharide (fructo- oligosaccharide), a flavor and a xylanase, achieve a sensory experience similar to that of eating a full-sugar digestive, where especially the hardness and crunchiness is improved by the addition of a xylanase. Table 3 below sets forth the composition of the samples.

[0095] Table 3

Claims

CLAIMS1. An ingestible composition comprising:(a) a bulking agent, which is pea hull fiber, oat hull fiber, or a combination thereof; and(b) one or more oligosaccharides, wherein the one or more oligosaccharides have a number-average of saccharide units ranging from 10 to 60.

2. The ingestible composition of claim 1, wherein the bulking agent is pea hull fiber.

3. The ingestible composition of claim 1 or 2, wherein the one or more oligosaccharides are galacto-oligosaccharides, fructo-oligosaccharides, isomalto-oligosaccharides, xylo-oligosaccharides, or any combination thereof.

4. The ingestible composition of claim 3, wherein the one or more oligosaccharides are fructo-oligosaccharides.

5. The ingestible composition of any one of claims 1 to 4, wherein the weight ratio of the bulking agent to the one or more oligosaccharides in the ingestible composition ranges from 1 :5 to 5: 1, or from 1 :3 to 3: 1, or from 1 :2 to 2: 1, or is about 1 : 1.

6. The ingestible composition of any one of claims 1 to 5, further comprising a saccharide sweetener.

7. The ingestible composition of claim 6, wherein the saccharide sweetener is sucrose, fructose, or any combination thereof.

8. The ingestible composition of any one of claims 1 to 7, further comprising an enzyme, such as a xylanase enzyme.

9. The ingestible composition of any one of claims 1 to 8, further comprising a protein, such as an animal protein or a non-animal protein.

10. The ingestible composition of claim 9, wherein the protein is a non-animal protein, such as an algal protein, a mycoprotein, a plant protein, or any combination thereof.

11. The ingestible composition of any one of claims 1 to 10, which is in the form of a baked good product.

12. A baked good product, which comprises the ingestible composition of any one of claims 1 to 11.

13. The baked good product of claim 12, wherein the ingestible composition makes up 1% by weight to 30% by weight, of the baked good product, based on the total weight of the baked good product.

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